Sauce
Four Ramadan Chutneys (Tamarind, Dried Plum, Green & Aloo Bukhara)
2 hServes 24Nutri-Score C€€
C
2 h
2 hFour Ramadan Chutneys (Tamarind, Dried Plum, Green & Aloo Bukhara)
what you need
Ingredients
tamarind (soaked in water, pulp extracted)Produce250 g
water (for soaking and straining the tamarind)Other1 litre
jaggery (or sugar)Pantry275 g
salt (pinch)Spices1 g
black salt (pinch)Spices1 g- chilli flakes (1/2 tsp)Spices2.5 g
- chilli powder (1/4 tsp)Spices1 g
- ginger powder (1/4 tsp)Spices1 g
- cumin powder (1/2 tsp)Spices2 g
vinegar (1 tsp)Pantry5 ml- dried plum (aloo bukhara)Produce400 g
- water (3 cups, for the plum chutney)Other720 ml
sugarPantry275 g- salt (pinch)Spices1 g
- black salt (pinch)Spices1 g
- ginger powder (1/2 tsp)Spices1 g
- cumin powder (1/4 tsp)Spices1 g
- red chilli powder (1/2 tsp)Spices1 g
cinnamon stick (1/2 stick)Spices1 piece
melon seeds (heaped tbsp)Nuts & seeds15 g- vinegar (1 tsp)Pantry5 ml
- fresh coriander leaves (handful)Produce50 g
- fresh mint leaves (half handful)Produce25 g
garlic (cloves)Produce4 pieces
ginger (2 inch piece)Produce1 piece- green chillies (deseeded)Produce2 pieces
- sugar (1 tsp)Pantry4 g
- cumin seeds (1 tsp)Spices2 g
- black salt (1/2 tsp)Spices2.5 g
- salt (1/2 tsp)Spices2.5 g
- lemon juice (1 tbsp, fresh)Produce15 ml
- ice cubeOther1 piece
- water (2-3 tbsp, ice cold)Other45 ml
per serving
Nutrition
125kcal
- Carbs
- 29 g
- Proteins
- 1 g
- Fat
- 1 g
what you’ll use
Tools
Saucepan
Sieve
Mixing bowl
Blender- Stovetop
step by step
Method
- Step 1
Soak and extract the tamarind pulp
- Soak the tamarind in half of the water for 2 hours
- Rub the pulp into the water and strain it, pressing the seeds to release all the pulp
- Wash the seeds with the remaining water, strain again and discard the seeds
- Step 2
Cook the imli ki chutney
- Bring the tamarind pulp to a boil in a pan
- Add the spices and jaggery and cook on a medium flame until thickened
- Adjust the sugar and salt, add the vinegar, mix well and cool completely at room temperature
- Refrigerate in an airtight container
- Step 3
Boil the dried plums
- Bring the water to a boil and add the dried plums
- Cook for 5 minutes
- Step 4
Cook the aloo bukhara chutney
- Add the sugar and spices to the plums
- Lower the flame and cook until thickened and golden brown
- Add the melon seeds and vinegar and mix well
- Store in a clean airtight container
- Step 5
Blend the green chutney
- Combine the coriander, mint, garlic, ginger, green chillies, sugar, cumin seeds, black salt, salt and lemon juice in a chopper
- Add the ice cube and ice cold water and blend until smooth without overblending
- Step 6
Store the chutneys
- Freeze the green chutney right away or store it in a glass jar in the fridge
- Keep all the chutneys in airtight containers in the fridge